I don’t live (and haven’t ever) where greens are a staple. I love vegetables and have been looking for lots of new ways to prepare them, so when a southern-food-loving missionary in our area told me he missed eating greens, I took that opportunity to give them a try.
I turned to the queen of Southern Food, the illustrious Paula Deen to learn just how long to cook greens (I had no idea), then made them my own by concocting a flavorful broth for stewing. They were delicious.
The smoked ham really lends a delicious flavor. (If you avoid pork, you could certainly use smoked turkey instead.) I LOVED how they turned out. Even though they cook for a good 45 minutes, the greens were still not over-done. They were delicious! I loved this recipe and am really excited to come up with a meat-free version soon.
- 1 large bunch collard greens
- ½lb. smoked ham (or ham hocks, or smoked turkey)
- ½ Tbsp garlic powder
- ½ Tbsp onion powder
- ½ Tbsp salt
- 2 tsp pepper
- dash of Tabasco or other red pepper sauce
- Bring 3 quarts of water to a boil over medium-high heat in a large pot. Add ham, garlic powder, onion powder, salt, pepper, and Tabasco to the pot and simmer 45 minutes to 1 hour. (This can be done ahead of time if desired).
- Rinse greens and remove the tough center stem from each leaf. Slice into 1″ thick ribbons. Add greens to the pot. Return to a boil, cover and reduce heat to medium-low and simmer for 45 minutes. Remove greens from cooking liquid and serve as a side dish. If desired, slice or dice ham to serve with greens.